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International Journal of Medicinal Mushrooms
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ISSN Druckformat: 1521-9437
ISSN Online: 1940-4344

Volumes:
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International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.2017021229
pages 717-726

Genotoxicity and Single-Treatment Toxicity Evaluation of Mycoleptodonoides aitchisonii (Agaricomycetes) Water Extract

Soon-Young Lee
Department of Oriental Medicine Materials, Dongshin University, Naju, Jeonnam, Korea
Dae-Hun Park
Department of Oriental Medicine Materials, Dongshin University, Naju, Jeonnam, Korea; Department of Nursing, Dongshin University, Naju, Jeonnam, Korea
Ji-Young Kim
College of Oriental Medicine, Daejeon, Korea
Young-Ju Lee
College of Oriental Medicine, Daejeon, Korea
Deuk-Sil Oh
Jeollanamdo Wando Arboretum, Wando, Jeonnam, Korea
Mi-Ae Bang
Research Development Team, Jeonnam Biofood Technology Center, Naju, Jeonnam, Korea
Joung-Wook Seo
College of Oriental Medicine, Daejeon, Korea

ABSTRAKT

Mushrooms have long been used worldwide for culinary and medicinal purposes because of their various nutrients and active constituents. The safety of mushrooms as a culinary ingredient requires validation. Although Mycoleptodonoides aitchisonii has long been used for culinary purposes in East Asia, it has not been authorized by a regulatory agency. In this study we conducted genotoxicity and single-treatment toxicity tests according to the guidelines of the Organisation for Economic Co-operation and Development. We performed genotoxicity tests (bacterial reverse mutation study, chromosome aberration test, and micronucleus test), single-treatment toxicity tests, and in vivo mammalian alkaline comet assay of M. aitchisonii water extract (WT). A single treatment with 5000 mg/kg M. aitchisonii WT showed no toxicity. M. aitchisonii WT induced bacterial reverse mutation and chromosome aberration but showed a negative result in the micronucleus test. Thus, an in vivo mammalian alkaline comet assay was performed; however, no genotoxicity was detected. Treatment with <5000 mg/kg M. aitchisonii WT is nontoxic and can be used for culinary purposes.


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